Ginisang Patola

Ginisang gulay is an essential part of the Filipino cuisine whether is abistuelas, repolyo, pechay or ampalaya, they act as a side dish for most grilled or fried meats and seafood but for the budget conscious it can be their main viand. They are omnipresent in most households and it’s a regular main stay in table dinners as it is simple to cook, very affordable and nutritious. Think of it as the steamed bok choy or kailan of the Chinese, where it accompanies most dishes.


Ginisang Patola is one of those ginisang gulay, and like most ginisang gulay it starts with a gisa, a sauté of garlic and onions, sometimes with tomatoes and/or ginger before any vegetable is added and cooked with it. Ginisang Patola is not that different, only the main ingredient is replaced where it uses Luffa or Sponge gourd. The final dish gives that interesting texture as its quite slimy as opposed to the luffa that most know of. And for our dish tonight I added some mushrooms to give it some earthy flavours plus a bit of texture.

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Ginisang Patola 1

Ginisang Patola

  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 mins
  • Yield: 3 1x
  • Category: Main Course
  • Cuisine: Filipino

Description

Ginisang Patola is a Filipino dish prepared with Luffa or Sponge gourd as a main ingredient sautéed in garlic, onions and tomato sometimes with protein such as pork or prawns.


Scale

Ingredients

  • 2 pcs sponge gourd (patola), peeled and sliced
  • 10 pcs brown mushrooms, sliced
  • 150 g minced pork (20% fat)
  • 1 cup chicken stock
  • 1 tomato, chopped
  • 2 pcs shallots, sliced
  • 6 cloves garlic, minced
  • fish sauce
  • white pepper
  • oil

Instructions

  1. In a pan heat oil then sauté garlic and onions
  2. Add the tomatoes and cook until soft.
  3. Add minced pork then continue to cook for a minute.
  4. Add mushrooms then continue to cook for another minute.
  5. Pour chicken stock, bring heat to high and let it boil.
  6. Add the sponge gourd, continue to cook in high heat for 5 minutes or until the liquid has reduced.
  7. Season with fish sauce and white pepper, turn heat off then serve.

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